This thin and crisp flatbread is served with a range of extras, making it perfect for pre-dinner nibbles.
Ingredients
For the dough:
- 7g fresh yeast or 3.5g dried yeast
- 110-120ml tepid water
- 1 tablespoon extra virgin olive oil
- Level teaspoon salt
- 3.5g caster sugar
- 230g bakers / strong / bread flour, sieved
- Optional: Extra virgin olive oil and chopped rosemary
- Sea salt
To serve:
- A drizzle of olive oil and chopped rosemary
- Anchovy fillets
- Soft goats cheese drizzled with honey
- Mackerel rillettes – a little skinned smoked mackerel gently forked together with an equal quantity of butter, seasoned with salt, pepper and lemon juice and sprinkled with chopped fennel herb if available
Method
- Place the yeast and water into a bowl and allow the yeast to dissolve. This will take about 10 minutes.
- Add the oil, salt and sugar and stir to dissolve.
- Add the flour to the yeast mixture.
- Mix to a loose dough and turn out on to a very lightly floured board. Allow to rest for five minutes.
- Knead the dough for about 10 minutes or until it looks smooth, springy and elastic.
- Place the dough in a clean, lightly oiled bowl and cover.
- Place at room temperature to allow the dough to rise to double its original size.
- Preheat oven to 230-250c.
- Place an upturned baking sheet in the heating oven.
- When the dough is risen, gently punch out the excess air and knead very briefly.
- Cut off pieces of the dough, around 50g each.
- Roll on a well-floured surface until the dough is paper thin. I sometimes lightly paint the surface of the dough with olive and sprinkle it with chopped rosemary and sea salt before baking.
- Quickly slap the dough on to the heated oven tray and cook until crisp, bubbly, blistered and hazelnut brown – a matter of minutes.
- I like to turn the dough during the cooking to ensure an even bake.
- Remove to a wire rack and continue with the rest of the dough.
